Blooming Cactus Vegan and Vegetarian kitchen

Blooming Cactus<script type="text/javascript">var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));</script><script type="text/javascript">try {var pageTracker = _gat._getTracker("UA-15825663-1");pageTracker._trackPageview();} catch(err) {}</script> Welcome

+34 608 293 873

Open Tuesday to Sunday from 6pm

oranges
peas
cafe2 barbarella
gaylanzarote 0037
cafe1 barbarella
organic_tomatoes
killer_eating
woman-eating-fruit-salad-fb
oranges
gaylanzarote 0013
vegetables
strawberry
lavender_lemon
carrots-p2f-lg
rb13
rb12
rb11
rb10
rb08

We are committed to providing the most delicious, tasty dishes to excite everyone’'s taste buds. From sunshine salads and tasty morsels to dip, to comfort food of curries and mousaka.

We can cater for all specialised diets. If you have any unusual requirements just contact us in advance and we will prepare something to fit your needs.

What our customers say:

The best curry I’'ve had in years. Amit, Bath, UK

Delicious, and my husband didn’t miss the meat so we came back! Helen, London, UK

Textures and flavours just perfect. Could not believe it was vegan. Mary (meat-eater) UK

Tastiest meal I've had on the island. Ira, Greece

Takeaway & Outside Catering Available

The Menu

Menu

Pick and Mix from our tapas dishes

open Tuesday to Sunday from 6pm

Basmati rice flavoured with fried onions

Pitta bread

Local bread

Variety of homemade cakes and desserts available.

Dhal V+ W

a mild lentil curry from India

Vegetable Karahi V W

a mild vegetable curry with authentic Karahi spices

Vegetable Satay V+

mild Indonesian peanut and vegetable curry

Chilli V+

organic soya mince, kidney beans and vegetables in a rich, spicy tomato sauce

Quiche of the Day V

Egg flan with seasonal filling made with homemade pastry

Mousaka V

aubergine and potato, flavoured with traditional Greek herbs and spices covered in a thick rich white sauce

Greek Salad V or V+ W

Classic Greek salad with tomatoes, cucumber, kalamata olives, feta cheese and oregano dressing (feta is optional)

Taboulleh V+

a refreshing cous cous salad with parsley, mint and coriander

Red salad V+ W

tomatoes, beetroot, red onion and pomegranate (in season) with a honey mustard dressing

Falafel V+ W

fried middle eastern chickpea patties

Keftedhes V+

organic tasty, savoury bites based on Greek meat balls

Koftas V+

organic middle eastern ‘non’-meatballs in spiced tomato sauce

Spanakopitta V

feta cheese and spinach puff pastry pies

Humus V+ W

authentic family recipe of the Greek chickpea dip

Tzadziki V W

luscious garlicky Greek yogurt dip

Aubergine Dip V W

rich, creamy and savoury dip

Raita V W

a cool yogurt and cumin dip

Saganaki V

fried cheese in breadcrumbs drizzled with honey

Greek Roast Potatoes V+ W

potatoes softly roasted in lemon and garlic

vegetarian

vegan

wheatfree

menu espanol

Todos nuestros platos de los tapas son recién preparados en las premisas

abierto de martes a domingo de

18:00-22:00

Arroz basmati con cebollas

Pan Pitta

Pan Local

no duden en preguntar por nuestros postres

Dhal V+ W

un suave curry de lentejas de la India

Vegetable Karahi V W

un suave curry de verduras con especias de la India

Vegetable Satay V+

otra alternativa de curry de verduras con cacahuetes de Indonesia

Chilli V+

carne de soja orgánica con alubias y verduras con una salsa de tomate

Quiche of the Day V

un flan salado relleno con los ingredientes del día envuelto con hojaldre

Mousaka V

un plato típico griego con capas de patatas y berenjenas con una salsa blanca aromatizada

Greek Salad V o V+ W

un clásico, la típica ensalada griega fresca con feta, orégano ,aceitunas, tomates y pepino aliñado

Taboulleh V+

un refrescante ensalada de cous cous con perijil, menta y cilantro

Ensalada Roja V+ W

cebolla, remolacha, tomate y granada con una salsa de mostaza dulce

Fresca Ensalada Mixta V+ W

Falafel V+ W

empanadillas fritas de garbanzo tipicas asiáticas

Keftedhes V+

sabrosas albondigas hechas con productos organicos

Koftas V+

albóndigas sin carne con salsa de tomate

Spanakopitta V

empanadas de queso feta y espinacas

Humus V+ W

crema de garbanzos, una receta autentica familiar griega

Tzadziki V W

delicioso dip de yogur griego con ajo

Aubergine Dip V W

crema de berenjenas para acompañar cualquier plato

Saganaki V

queso y miel fritos

Greek Roast Potatoes V+ W

papas asadas con ajo y limón

vegetariana

vegana

libre de trigo

Specials

+34 608 293 873

open Tuesday to Sunday from 6pm

Specials coming soon -

just settling into our new home. If you have any requests please let us know.

vegetarian

vegan

wheatfree

Your Chef

+34 608 293 873
Tracey has been a head chef for 16 years and has worked in some of the leading vegetarian restaurants and food outlets in Scotland. She ran the Grassroots Cookery School for 4 years and has given lectures at Glasgow University and Glasgow schools on healthy eating that tastes good.She is a firm believer in cooking as a necessity not a fashion and promotes the importance of being able to cook good food for oneself as vital for a happy, healthy existence.Tracey inherited her love of good food from her Greek family and her father’s profession as a baker. Every Friday evening was spent at Auntie Ellie’s (Erofilli) house for a noisy family meal. A discerning palate was soon developed. On leaving home she was somewhat surprised to find that not everyone cooked or ate as well as Auntie Ellie and if Tracey wanted to enjoy eating again she was going to have to learn to cook. And so the passion for cooking started.When she graduated from Glasgow School of Art, with a BA (hons) in Fine Art specialising in oil painting, like any other student she needed a job and there weren’t many vacancies around for ‘new artist’. She took work in a vegetarian bar/restaurant and had a trial by fire when the chef left suddenly. The owner, in a flash of either inspiration or desperation (!), told Tracey to take over the kitchen. Six weeks later the kitchen was producing some of the best vegetarian food around and was serving it to some very famous faces (Dan Penn amongst them) who kept coming back for more.Being self-taught, she was unrestricted by the then conventions of vegetarian food.As far as Tracey was concerned every dish had to be as tasty and delicious as the food of her childhood. Over time she has acquired a huge knowledge about vegetarian and vegan cuisine from around the world and now includes, Greek (obviously), British, Mexican, American, Italian, Japanese, Middle Eastern and Indian dishes as part of her repertoire.Tracey came to Lanzarote and Blooming Cactus in search of a life in the sun, by the sea where she could continue to teach and encourage everyone to eat as well as Auntie Ellie.

Find Us

+34 608 293 873

Calle Teide, 35

Puerto del Carmen

Tias

Lanzarote

+34 608 293 873

Open Tuesday - Sunday from 6pm

We are at the west end of Calle Teide, just before you are forced to turn right up a steep hill taking you to Calle Toscon. Instead of turning right, keep going straight on into a narrow 2 way street.. We are just there and there is parking beyond. Alternatively there is parking just round the corner.

We are registered with Google maps. If you go to http://maps.google.com - enter Blooming Cactus, Calle Teide, Puerto del Carmen, Lanzarote, we should pop up!

Contact Us

+34 608 293 873

open Tuesday to Sunday from 6pm

We want to hear from you so we've tried to make it as easy as possible to get in touch.

Use our automated email to send us a message, ask a question or place an order.

Email

Telephone

SMS

We are open Tuesday to Sunday from 6pm however please contact us anytime and I will get back to you as soon as possible.

rebecca_bloomingcactus.co.uk

+34 608 293 873

+34 608 293 873

This weeks specials

Recipes

+34 608 293 873

Recipe blank

Chickpea Karahi
Chickpea KarahiDescription: Serves 6Ingredients:1 cup light olive oil4 large onions3 cloves garlic1 green chilli 6 plum tomatoes1 knuckle fresh gingerSpice Base2 tsp madras curry powder1 tsp turmeric1 stick cinnamon2 tsp cumin powder1 tsp nigella (onion seeds)2 tsp maple syrup3 jars precooked chickpeas 1 bunch fresh coriander100ml soya cream2 heaped tsp tomato puree1-2 cups waterSalt and pepper Preparation:Dice onionsCrush garlicDeseed and finely chop chilliRoughly chop tomatoesFinely grate ginger, including the skinHeat olive oil in large stewing pot and heat gentlyAdd all of these ingredients to the oil and fry until the onions are transparent. Add the spice base to the pot and fry, stirring frequently, for a couple of minutes to release their flavour. Be careful spices burn very easily. Dont walk away and leave them on the heat.Add the water and stir.Drain and wash the chickpeas and add to the pot.Add the tomato puree and stir well.Add salt and pepperSimmer for 15-20 minutesTurn the heat right down and when no longer bubbling stir in the soya cream.Just before serving, chop coriander and stir through.Serve with rice and Nan bread.

return to recipes

Pesto
PestoIngredients:1 large bunch of fresh basil3 sprigs of mint125g pinenuts1tsp sea salt3 cloves garlic4 tbsp grated parmesan or pecorino or mandiego cheese (cheese optional)6 tbsp of extra virgin olive oil Preparation:Put all the dry ingredients into a blender and begin to blend.Slowly add the olive oil as it is blending.When it is a fine puree it is ready to use. Notes:You can use pesto for many things as a cooking aid – base of pizzas, quiches, pasta sauce, soups, potato salad etc.If stored correctly it will keep for a few weeks. Store in a jar with olive oil floating on the surface to seal it and keep in the fridge.Leave out the cheese for a vegan pesto.

return to recipes

Briam
BriamIngredients:2 red onions4 cloves of garlic3 courgettes3 potatoes1 large aubergine1 cup of extra virgin olive oil½ cup of pinenuts2 tsp dried oreganoSalt and pepper Preparation:Slice red onionChop garlicCut courgettes into 1cm thick slices.Halve then thinly slice potatoes, leaving the skins on.Chop the aubergine into 2cm cubes, leaving the skin on.Place all the chopped vegetables into a roasting pan, pour over olive oil and mix well using your hands.Sprinkle over the pinenuts, oregano and salt and pepper.Place in a pre-heated oven, 180˚C. Cook for 45 minutes – 1 hour Notes:Take the pan out of the oven to turn the vegetables a couple of times during the cooking period – remember to shut the oven door while doing this to maintain the oven temperature.

return to recipes

Fasulakia
Fasulakia - Greek bean stewIngredients:300g french runner beans2 large onions1 fat clove garlic500g new potatoes5 whole Allspice1 tsp oregano1 tin chopped tomatoes ½ cup of tomato puree1 level tbsp stock powder in ½ a cup of hot water1 tsp maple syrup (1 tsp of sugar can be substituted) Preparation:Top and tail the beansFinely chop the onionCrush or chop the garlicHalve the potatoesPut all these ingredients plus the allspice and oregano into a largish saucepan with a good slug of olive oil and gently fry for 2 or 3 mins.Then add the tomatoes, puree, stock and maple syrup.Bring to a simmer and cook until the potatoes are tender, about 40 mins. Notes:If you prefer a thinner consistency, just add some more water at the end. You will of course be diluting the flavour!!

return to recipes

Persian Carrot Salad
Persian Carrot SaladIngredients:10 medium sized carrots1 cup pinenuts or flaked almonds (or any nut you like)1 cup raisins1 cup pumpkin seeds1 cup rose petals1 bunch fresh corianderDressing2 tsp ground cumin1 cup olive oil½ cup maple syrupJuice of 2 lemonsJuice of 2 oranges Preparation:Peal, top and tail carrots and grate by hand or in a food processor. Place in a large bowl.Add to the carrots the pinenuts, raisons, pumpkin seeds, rose petals and chopped coriander and mix everything together.Make the dressing by putting all the ingredients in a bowl and whisking together with a fork or small hand whisk.Pour the dressing over the salad and mix well. Notes:You can use any kind of dried fruit, nut or seed in this salad.

return to recipes

tracey

rb13

rb12

rb09

rb10

rb06

rb07

rb08

rb11

rb05

rb04

rb03

rb01

rb02

Here are some of Blooming Cactus' favourite recipes for you to try at home. If you have a favourite you would like to share please send it to us and we'll publish it on our site...it's great to share!

Vegetarian

Vegan

Wheat Free

Gluten Free

Recipe blank

Chickpea Karahi

Recipe blank

Chickpea Karahi

Pesto

Ask Tracey

+34 608 293 873

Have you got a question? Is there something you need to know? Here's your chance to ask Tracey any questions you have about vegetarian cooking. Simply add your question to the blog and Tracey will reply as soon as possible. Don't forget to bookmark the site and visit the blog regularly to see what everyone is up to!

If you have a more specific enquiry and would like advice direct then please use the automated email on our contact us page.

Information

+34 608 293 873

Nut Allergies

Due to the nature of vegetarian cookery we cannot guarantee that our dishes will be free of nuts or nut products.

Recipes

All our recipes have been tried and tested by us. We cannot guarantee their success when cooked at home. Always choose the freshest ingredients you can find and experiment with spices. If you find a particularly delicious twist, let us know.

Information

All information in this website is as correct as possible. We attempt to keep any news or other information current and relevant. But accept no responsibility for information that may be updated, preceeded or succeeded by other websites.

Images

All our images are either owned by us or are available in the public domain. If you notice any image or device that infringes local copyright law please let us know and it will be removed without prejudice. Images of prepared dishes are for visual information only and may not be presented in reality in the same way.

Website design

Our website was designed by godottie. Please call +34 646 157 021 for more information and mention Blooming Cactus when you call.

Blooming Cactus is friends with

Josie Coulcher

Alternative Health Therapist

Welcome

The Menu

menu espanol

Specials

Your Chef

Find Us

Contact Us

This weeks specials

Page 0